Drain and rinse chickpeas in a sieve under running water, then lay on a clean tea towel and gently rub together to absorb excess moisture.
Mix in a small bowl the curry powder, black pepper, ginger and cinnamon.
Place the chickpeas into a mixing bowl and add the curry mixture and apple cider vinegar. Mix well until everything is evenly coated.
Place the chickpeas on a lined baking tray and place into the middle of the oven for 50 minutes. Check the chickpeas after 20 minutes and give te tray a shake. Check after another 20 minutes and give the tray another shake.
In the last 10 minutes keep an eye on them to ensure they don't burn. When 50 minutes is up, you may want to check the chickpeas to ensure they have a good 'crunch' as they may require a few more minutes.
Once you are satisfied, leave to cool down completely before storing in a glass jar or tupperware.